10 Tart Pan Substitutes [That Work Just As Good]

Strawberry tarts are one of my all time favorite desserts. I decided to make one the other day but discovered that I don’t own a tart pan.

How can I make a beautiful strawberry tart without a tart pan?! 

I then discovered that there are quite a few amazing tart pan substitutes. My baking project was saved!

If you are in the same type of situation, I am sure one of these great tart pan substitutes will work for you as well. 

The best tart pan substitute is a quiche pan. Quiche pans are also made of metal and have convenient removable bottoms. The only difference is that quiche pans are deeper. A springform cake pan is another great tart pan substitute. Try using a muffin tin or cupcake pan as a mini tart pan substitute. 

Best Tart Pan Substitutes

1. Pie Pan – Best 9-Inch Tart Pan Substitute

A pie pan is an easy substitute for a tart pan. Both pans are completely oven safe and used to make desserts.

You may also already have a pie pan on hand which means it is a convenient substitute. 

So what is the difference between a pie pan and a tart pan? There are actually quite a few!

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Pie pans usually have very straight sides rather than fluted edges like a tart pan.

You may want to par bake your crust with pie weights to ensure it doesn’t slide down these straight sides as it bakes. 

While tart pans are usually dark metal, pie pans are mostly made of ceramic or glass. This will affect your baking time.

Baking a tart in ceramic or glass will take longer. Increase your baking time by about 10 minutes then check to see if your tart is cooked. 

Pie pans do not have removable bottoms like tart pans. You will need to cut your tart in the pie pan. This shouldn’t be a problem though- just cut slowly and carefully!

2. Cake Pan

Can you make a tart in a cake pan? You definitely can!

Try using a 9 inch cake pan as a substitute for a tart pan. While cake pans have straight sides, no removable bottom and are much deeper than a tart pan, they can work in a pinch. 

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Press your tart crust into the cake pan but only make it go halfway up the edges. Pinch the top edge of the crust to make it fluted if you want it to look more like a classic tart. 

Try lining the cake pan with parchment paper so that it will be easy to lift up and out of the pan after the tart has baked.

This will make up for the fact that the cake pan doesn’t have a removable bottom. 

Most cake pans are made of metal, just like tart pans. This means your baking time will be about the same. 

3. Quiche Pan

A quiche pan and a tart pan are almost the exact same thing. Both are typically made with heavy metal, have fluted rims and removable bottoms.

Quiche Pan

The only difference is a quiche pan is usually deeper than a tart pan. 

Most quiche pans are about 3 inches deep. Make about 1 1/2x your crust recipe and your filling recipe and you will have a beautiful, extra large tart! Sounds like a perfect plan. 

4. Brownie Pan

Try using a standard brownie pan in place of a rectangular tart pan or as a 9 inch tart pan substitute.

Brownie pans are usually square, shallow pans much like a rectangular tart pan. A brownie pan has straight sides and may be a little deeper than a tart pan but not by much. 

Brownie pans are typically metal so baking a tart in a brownie pan will take the same amount of time.

Once your tart is baked, cut it into strips. This makes it easy to pick up and eat with your hands. I love finger food desserts! 

5. Muffin Cup – Best Mini Tart Pan Substitute

Muffin tins and cupcake pans are fantastic as a mini tart pan substitute. Not only are they perfectly sized, but you can also make 12 at once! 

Muffin Cups

A muffin tin may be a little deeper than a small tart pan. However, they are also not quite as wide.

You won’t need to adjust your recipe at all. Baking mini tarts in a muffin tin will give you the same size tarts just deeper and more narrow rather than shallow and wide.

6. Ramekins

Ramekins are another great small tart pan substitute. They are individually sized and completely oven safe.

Ramekins come in all different sizes so look for ones that are shallow like a tart pan. You can even find ramekins with fluted edges which is even more ideal.

Ramekins are typically ceramic so it will take longer to bake a mini tart in a ramekin.

Increase your baking time by about 5 minutes then check your mini tarts to see if they are cooked. 

Serve the mini tarts right in the ramekin rather than trying to pop them out. This can be a fun presentation and perfect solution to the lack of a removable base. 

7. Baking Sheet Tray

Almost everyone has a rimmed baking tray in their house. This can be the perfect tart pan substitute!

You may be wondering how a large baking sheet tray can make mini tarts. Let me tell you all about it!

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Roll your tart dough into a rectangle about the size of the baking sheet tray.

Press the dough into the sheet tray, even pushing it up the sides slightly. Add your tart filling and then bake!

Once your extra large tart has baked and cooled, cut it into small, mini tart squares.

This is an easy way to make small tarts quickly and without mini tart pans. As long as you don’t mind square tarts, this is a great small tart pan substitute. 

8. Springform Pan – Best Removable Bottom Tart Pan Substitute

If you need a tart pan substitute, springform pans can work really well. The ring around a springform pan can unhitch, releasing the bottom of the pan.

This removable bottom design is very similar to a tart pan. 

Springform pans are a little deeper than tart pans. Press your crust just halfway up the sides of the pan to make it more shallow.

The edges of a springform pan are also straight, not fluted, so you may want to pinch the edge of the dough to give it that crimped look. 

Baking a tart in a springform pan will take the same amount of time since both types of pans are made of metal.

This really is the answer to the question of what to use if you don’t have a tart pan!

9. Disposable Pie Pan

A disposable pie pan is a cheap, easy substitute for a tart pan. They tend to be fairly shallow, just like a tart pan.

The edges will be angled outward slightly and often are slightly ruffled. 

Bake your tart in a disposable pie pan just as directed in your recipe. Once your tar has completely cooled, use a sharp knife or scissors to gently cut the edge of the pan off, leaving just the metal tin bottom.

You just made a DIY tart pan! Who knew a disposable pan could have a makeshift removable bottom. 

10. Silicone Cake Pan

Silicone pans are perfect for easily making and unmolding tarts.

Once your tart bakes and cools, you can gently push it up and out of the flexible silicone mold. No need to grease the pan at all! 

Tarts do bake faster in silicone so reduce your baking time by about 10 minutes and check your tart.

You can find large silicone tart molds or mini tart pans made of silicone. It is a fantastic, non-stick material to help you make perfect tarts. 

What is a Tart Pan?

A tart pan is a round, shallow pan that is typically used to make pies, quiches and, of course, tarts.

A typical tart pan is only about an inch deep. Most tart pans have a fluted edge which is designed to help the tart crust bake perfectly. 

Many tart pans have a removable bottom to make unmolding the tart even easier. Thin tart crusts have a tendency to break easily.

Tart pans are designed to help that crust hold together and keep your filling perfectly safe inside the tart. 

Different Types of Tart Pans

Most large tart pans are made of two pieces- the flat removable base and the fluted ring. However, you may find tart pans that are one solid piece.

There are also mini tart pans that are perfect for making individually sized desserts. 

Tart pans are most often made of metal. Ceramic and glass tart pans are quite popular too.

And, have you ever seen a rectangular tart pan? Because those exist, too!

Mini Tart Pan Substitute

Individual desserts are just as much fun to make as they are to eat. Mini tarts happen to be one of my favorite desserts. They look fancy and can be made in just about any flavor. 

Removable Bottom Tart Pan Substitute

The removable bottom on a tart pan is so important. It helps gently lift out the tart after it has baked, allowing you to keep the delicate tart crust intact. 

These tart pan substitutes are all perfect for replacing a removable bottom tart pan. Each one has a little feature that will help keep your tart crust looking beautiful and whole. 

What Type of Crust to Use in a Tart Pan

The types of tarts you can make are almost endless. There are sweet tarts but also savory options. Choosing the best crust for your tart pan is essential. 

Tart pans are designed to bake thinner, more delicate crusts. This is especially true with removable bottom tart pans which unmold so easily. 

You can use regular pie crust in a tart pan but a shortbread cookie crust will bake even better.

Shortbread tart crusts will puff slightly, filling in the fluted edges of the pan perfectly. This recipe from Pretty Simple Sweet is one of my absolute favorites. 

Press a graham cracker crust into your tart pan or try out an oreo cookie crust for a chocolate option. Cookie crumb crusts work well in tart pans as well. 

Tart crusts made with chopped nuts will also be good for dessert or savory foods. An almond flour crust is one of my favorite things to make! 

Final Considerations

Tarts are a fantastic dessert no matter the season. While a tart pan does work very well to perfectly cook tasty tarts, there are plenty of other ways to make a beautiful tart.

Hopefully one of these tart pan substitutes will work for you! 

Classic Lemon Tart

Classic Lemon Tart

Yield: 16 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

A simple, lemon tart is one of my favorite desserts. It is light and airy but tart and sweet. Give my easy lemon tart recipe a try and I bet it will become one of your favorite desserts too! 


  • Crust:
  • ½ pound butter, softened
  • ½ cup sugar
  • 1 egg yolk
  • ½ tbsp milk
  • 2 ½ cup all purpose flour
  • Lemon Curd:
  • 6 Lemons
  • 1 cup sugar
  • 8 Tbsp butter
  • 7 egg yolks
  • 5 eggs
  • ¼ tsp salt


  1. Start by making the tart crust. Cream the butter and sugar together in a stand mixer. Add the egg yolk and milk and beat.
  2. Add the flour and stir to make a soft dough. Chill the dough for one hour. 
  3. Roll the tart dough on a lightly floured surface then lay it into a 9 inch tart pan (or tart pan substitute!). Prick the dough all over with a fork. 
  4. Bake the tart shell in a 375 degrees F oven  for 25 minutes then remove it from the oven to cool. 
  5. Next, make the lemon filling. Juice all of the lemons into a medium pot. Add the sugar and butter and whisk to melt the butter and sugar completely. 
  6. Beat the eggs, egg yolks and salt into the pot, whisking constantly. Heat the mix over medium heat, whisking constantly until the mix is thick. 
  7. Pour the lemon curd into the baked tart crust then bake the tart for 30 more minutes to set the curd.
  8. Let the tart cool completely before slicing and serving. 
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 196mgSodium: 201mgCarbohydrates: 38gFiber: 2gSugar: 20gProtein: 6g

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